Traditional Osso Buco

Ingredients

• 4 veal shanks
• 1/4 cup all-purpose flour
• 1/4 cup olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 cup dry white wine
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup beef broth
• 1/4 cup chopped fresh parsley leaves
• 2 tablespoons chopped fresh oregano leaves
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon salt

Directions

1. Season the veal shanks with salt and pepper. Place the flour in a shallow dish and dredge each shank in the flour to coat.
2. Heat the oil in a large Dutch oven or stock pot over medium-high heat. Add the shanks and cook until lightly browned on both sides, about 3 minutes per side.
3. Remove the shanks from the pot and set aside. Add the onion and garlic to the pot and cook until the onion is softened, about 5 minutes. Add the red pepper flakes and stir to combine.
4. Add the white wine to the pot and simmer until the liquid is reduced by half, about 5 minutes. Add the diced tomatoes, beef broth, parsley, oregano, black pepper, and salt and stir to combine.
5. Return the shanks to the pot and bring to a low boil. Reduce the heat to low and simmer, uncovered, until the shanks are tender and the sauce has thickened, about 1 hour and 15 minutes.
6. Serve the osso buco with a side of creamy polenta.

Interesting Facts

• Osso buco originated in Milan in the 19th century.
• The name of the dish comes from the Italian words “osso” (bone) and “buco” (hole), referring to the marrow-filled hole in the center of the veal shank.
• Osso buco is traditionally served with a side of risotto alla milanese or creamy polenta.